Rigatoni Casserole

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Rigatoni Casserole

Yield: 5-6

Rigatoni Casserole

I always preface a ‘tofu’ recipe with my disclaimer that I don’t really like tofu. But, the truth is, I am finding lots of ways I actually enjoy it. So I guess I am slowly becoming a fan. I think you will, too. Give it a try.


1 cup(s) basil (chopped)

4 cup(s) spinach (about 4 handfuls)

16 oz whole wheat rigatoni

1 can(s) (14.5 oz) diced tomatoes (low sodium)

1 can(s) (14 oz) artichokes (cut into 1/8ths)

2 cup(s) mozzarella cheese

1 cup(s) tofu (soft)

1 egg(s)

¼ tsp dulse

¼ tsp black pepper

¼ tsp nutmeg

coconut spray oil


  1. Gather your things and pre-heat oven to 350.
  2. Cook rigatoni as per instructions on package (add spinach for the last 2 min of cooking). Drain, return to sauce pan, and set aside.
  3. Measure and prepare all your ingredients.
  4. In a large mixing bowl, add tofu, egg, dulse, black pepper, nutmeg, and mix well.
  5. Lightly spray large baking dish with coconut oil.
  6. Add the tofu mixture to the drained pasta and spinach and mix well.
  7. Add tomatoes, basil, artichokes, 1 ½ cup of the cheese, and mix well.
  8. Place into baking dish and bake (about 20 min).
  9. Add the remaining ½ cup of cheese to the top and bake (about 10 min or until cheese is melted).
  10. Serve with a side salad.

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